Crown Roast

Brisket_Fanatic

Ive had this crown roast from snake river farms since the holidays and haven’t been able to arrange a dinner party so I decided to just cook it for the wife and I as the boys wouldn’t enjoy it for what it is.  Went with just some pork seasoning a few hours before cooking it. No injection or brine as I wanted to see if the Kurobuta tasted much different or not. Setup indirect at 275 dome (255-260 at grate) with peach wood for smoke.  Cooked an hour then rotated 180 and finished in another hour.  Pulled it off at 136 and placed on elevated rack on the counter to rest 30 minutes or so. Climbed to 142 durning rest and sliced when it dropped to 140. Texture of the fat was the most different as it was more gelatinous. Chops were very tender but flavor wise I didn’t notice much difference.  It was darn good but not worth the extra money for me even though I got this on a flash sale.  We’ll see how the leftovers stack up today.  

Photo Egg

That's beautiful Buddy!
Nice review as well.

Brisket_Fanatic

@Photo Egg Thanks Darian - sucker had a lot of fat on it but eating it straight was like under-cooked bacon. 

BGEChicago

Looks great though!

Brisket_Fanatic

@BGEChicago Thanks!

Photo Egg

Brisket_Fanatic said:

@Photo Egg Thanks Darian - sucker had a lot of fat on it but eating it straight was like under-cooked bacon. 

The Crown is great for presentation but I bet It would have been better cooked rack style to render and crisp the fat.

StillH2OEgger

That looks fantastic.

dmchicago

I've done a few full racks and the flavor is amazing. I'l have to try that method soon as it looks fantastic!

Brisket_Fanatic

@StillH2OEgger - Thank you!

@dmchicago - Thanks! It is good but if cooked again will dry it laid out instead. Just not enough room to stuff in the middle unless you tie 2 of them together.

blind99

Sure looks great to me!

bgebrent

+1 ^^.  Thanks for the write-up.

fishlessman

Brisket_Fanatic said:

@StillH2OEgger - Thank you!

@dmchicago - Thanks! It is good but if cooked again will dry it laid out instead. Just not enough room to stuff in the middle unless you tie 2 of them together.

you can stuff them with the bones and still get a good presentation

JohnEggGio

That’s a beautiful roast!  If it was just my wife and I, I might have cut that into double chops for grilling. Love the color.

YukonRon

I have one in the freezer I need to cook. These always make a beautuful presentation.

Thank you for such a great post...and thank you for sharing.

I think I will try to  brine mine first, and use a peach glaze to finish.

Brisket_Fanatic

@blind99 - Thanks!

@bgebrent - Thanks!

@fishlessman - Very nice knife work!

@JohnEggGio - It's a lot for the 2.5 of us but the leftovers are crazy tender and moist as well

@YukonRon- My pleasure - I think this is still a BBQ Forum  - The brine is a must I think to impart some more flavor enhancement. The peach glaze sounds great!